📋Sweet Italian Polenta Cake Recipe With Ricotta

Italian Polenta Cake Recipe With Ricotta and Pine nuts

📋Sweet Italian Polenta Cake Recipe With Ricotta

Polenta cake, a classic Italian sweet dish, will entice you with its rich and tender texture. This rustic cake originates from Rome and is made with fine cornmeal and Roman ricotta cheese, mixed with raisins, and topped with pine nuts. Perfect for a sweet Italian breakfast or for an afternoon snack.

Course Dessert

Cuisine Italian

Keyword polenta cake, polenta cake with ricotta, Roman polenta cake

Prep Time 15

Cook Time 50

Total Time 1 5

Servings people

Calories 352kcal

Author Laura Tobin

Equipment

Ingredients

1 cup Polenta
¾ cup Flour 00
¾ cup sugar
7 oz ricotta
⅓ cup butter at room temperature
3 egg
2 tablespoon Baking powder
⅓ cup raisin
1 tablespoon pine nuts

US Customary - Metric

Instructions

Preparing the batter

Begin by soaking raisins in warm water, allowing them to plump up. This step will enhance the flavor and texture of the polenta cake.
⅓ cup raisin
Combine the polenta, flour, and baking powder in a large mixing bowl. These dry ingredients will serve as the base for the cake.
1 cup Polenta, ¾ cup Flour 00, 2 tablespoon Baking powder
In a stand mixer with a whisk attachment, whisk together the eggs and sugar until smooth and creamy.
¾ cup sugar, 3 egg
Gradually add the butter at room temperature and ricotta cheese to the eggs and sugar mixture, ensuring all ingredients are thoroughly combined.
7 oz ricotta, ⅓ cup butter
It's time to combine the dry and wet ingredients. Slowly incorporate the flour mixture into the egg mixture until a smooth batter forms.
Once the batter is well-mixed, drain the soaked raisins and fold them into the batter, distributing them evenly.

Baking it

Prepare your cake pan by greasing and flouring the base and the sides of the tin to prevent sticking.
Pour the polenta cake batter into the prepared tin and level it with a rubber spatula.
Sprinkle some pine nuts on top
1 tablespoon pine nuts
Place the pan onto the center rack of the preheated oven at 355 F - 180 C.
Bake for 50 minutes until the cake is golden brown and a toothpick inserted into the center comes out clean.
Remember to allow the polenta cake to cool before serving, giving it the chance to set up and make slicing easier.
Serve the cake dusted with icing sugar

Video

Notes

Storing

For best results, allow the cake to cool completely before storing.

Once cool, store the polenta cake at room temperature, it is important to keep it properly wrapped to maintain its moist and delicious texture.

For best results, wrap the cooled cake in plastic wrap or airtight container, and store at room temperature for several days.

Nutrition